Blueberry Basil Loaf Recipes

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BLUEBERRY LOAF CAKE



Blueberry Loaf Cake image

MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries
TOPPING:
2 teaspoons sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 95mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY-BASIL LOAF



Blueberry-Basil Loaf image

The combination of blueberry and basil gives this loaf a light, fresh flavor complimented by its easy-to-make struesel topping.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 12

Number Of Ingredients 15

1 1/4 cups fresh blueberries
1 tablespoon Gold Medal™ all-purpose flour
2 1/4 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon salt
1 cup buttermilk
6 tablespoons butter, melted
1 teaspoon vanilla
2 eggs
1/4 cup coarsely chopped fresh basil leaves
1/2 cup packed brown sugar
1/4 cup butter, melted
2/3 cup Gold Medal™ all-purpose flour

Steps:

  • Heat oven to 375°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, toss blueberries with 1 tablespoon flour; set aside.
  • In large bowl, mix 2 1/4 cups flour, the granulated sugar, baking powder, lemon peel and salt. In medium bowl, beat buttermilk, 6 tablespoons melted butter, the vanilla and eggs with whisk until well blended. Stir into flour mixture. Gently fold in blueberries and basil. Spread batter in pan.
  • In medium bowl, mix brown sugar and 1/4 cup butter until blended. Using fork, stir in 2/3 cup flour until mixture is crumbly. Sprinkle topping over batter.
  • Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. (If loaf becomes too brown, cover with foil during last 30 minutes of baking.) Cool 10 minutes. Loosen loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Fat 2, ServingSize 1 Slice, TransFat 0 g

BLUEBERRY LEMON LOAF



Blueberry Lemon Loaf image

A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.

Provided by TABLESPOON

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 2h15m

Yield 12

Number Of Ingredients 11

1 lemon
1 tablespoon confectioners' sugar
¾ cup white sugar
¼ cup melted butter
2 eggs
¼ cup sour cream
⅓ cup milk
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups frozen blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
  • Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
  • Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
  • Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  • Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 30.1 g, Cholesterol 43.8 mg, Fat 6.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 174.7 mg, Sugar 14.9 g

BLUEBERRY LOAF



Blueberry Loaf image

An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.

Provided by Meg

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla extract
1 ½ cups blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.8 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 116 mg, Sugar 14.9 g

CLASSIC BLUEBERRY BUTTERMILK LOAF



Classic Blueberry Buttermilk Loaf image

Lovely blueberry loaf, flavoured with buttermilk, light in texture and sweetness and full of blueberries. Enjoy any time of day!

Provided by Jennifer

Categories     Dessert

Time 1h10m

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine salt (reduce to a pinch if using salted butter)
1 pint fresh blueberries (*or see Notes below for frozen blueberries)
1/2 cup unsalted butter (at room temperature)
1 cup granulated white sugar
2 large eggs (at room temperature)
2 tsps vanilla
3/4 cup buttermilk (at room temperature *see Notes below for how to make your own buttermilk)
Icing/Confectioners' sugar (for garnish)

Steps:

  • Preheat oven to 350F with rack in centre of the oven.
  • Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In another medium bowl, toss the fresh blueberries with 1 Tbsp of the flour mixture. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar at medium speed until light in colour and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between each addition.
  • *Take a moment at this point to scrape down the bowl well, especially the bottom of the bowl, where unincorporated butter sometimes hide. After scraping, beat for 30 seconds to incorporate any bits.
  • Beat in the vanilla.
  • With the mixer on low, mix in half of the flour mixture, then add all of the buttermilk, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix in.
  • Remove the mixer bowl from the mixer. Use a rubber spatula to gently fold in the blueberries and any excess flour in the bowl with the blueberries.
  • Spoon the batter into the prepared loaf pan, mounding it slightly in the centre.
  • Bake the loaf for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
  • Allow the loaf to cool in the pan for 10 minutes, then gently lift it out of the loaf pan by grabbing the edge of the parchment along the sides. Place onto a cooling rack. Allow to cool a few minutes more, then gently remove the parchment. Allow the loaf to cool completely.
  • Serve garnished with some icing/confectioners' sugar, if desired.

Nutrition Facts : Calories 264 kcal, Carbohydrate 41 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 105 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

BLUEBERRY LOAF CAKE



Blueberry Loaf Cake image

This simple loaf cake is one your family will love! So easy to make and wonderful with coffee. Great way to start the day.

Provided by The Southern Lady Cooks

Categories     bread     Cake

Time 1h15m

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking powder
1 stick butter or 8 tablespoons or 1/2 cup (softened)
1 cup white granulated sugar
3 eggs
1 teaspoon vanilla extract
1/3 cup milk
1 1/3 cups fresh or frozen blueberries
1 tablespoon extra flour for dredging blueberries

Steps:

  • Whisk together the flour and baking powder. In another bowl cream the butter, sugar and eggs with a mixer. Add vanilla extract and milk.
  • Combine with flour and mix till ingredients are all wet. Fold in blueberries that have been dredged in flour with a spoon. Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 60 to 65 minutes or until center tests done. Remove from oven and let cool for 10 minutes before removing from pan. Makes 1 loaf cake.

BLUEBERRY LOAF CAKE



Blueberry Loaf Cake image

Blueberry loaf cake with cream cheese topping

Provided by missrachaelf

Time 1h30m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
  • Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
  • Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
  • Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
  • Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
  • Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
  • Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.

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